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6 servings
suggest servings
| 10 | ounces | spinach | fresh |
| 2 | large | eggs | well beaten |
| 1 | cup | milk, 2% | |
| 1/3 | cup | celery | chopped |
| 1/4 | cup | onion | chopped |
| 2 | tablespoons | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | nutmeg |
Wash fresh spinach and discard stems.
Steam in a covered saucepan over low heat until the leaves are wilted.
Drain in a colander or sieve, press out liquid and chop spinach.
Mix remaining ingredients together, then fold in spinach.
Pour mixture into a well greased 9 inch pie plate.
Bake at 375 F for 45 minutes or until a knife inserted in the middle comes out clean.
Cut into 6 wedges and serve warm.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 254mg | 11% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 1.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 12% | Vitamin C | 3% | |
| Calcium | 4% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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